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Quarterly Num.R.G.2728/2019 - num.reg.Print 6093 in date 28/02/2019 registred at Tribunale di Firenze

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Editorial

Preface 2023

Preface – magazine 2023 A contemporary magazine feeds upon dynamism and vigour. It instantly perceives the inputs deriving from the readers and evolves, offering its best at...

Posted on 30th January 2023 by Nicoletta Arbusti

Food and Science

Gravitating in Space. What food will we be?

Galactic gardens, eating among the stars, and space menus!!! Going of the moon to inhabit it, and from there, explore the deepest space, Mars, and other celestial bodies of the...

Posted on 23rd November 2021 by Rossana Gravina

In Vino Veritas english

LOVING WINE, PART TWO

I intend to offer some views on the analysis of wine. You can indeed enjoy wine or not. However, whenever you have a glass of wine in your hands, it becomes fundamental to...

Posted on 2nd August 2021 by Paolo Baracchino

In Vino Veritas english

Loving wine

Mr Paolo Baracchino is a lawyer, journalist, Fine Wine Critic, member of the Italian Sommelier Association (AIS) and the Grand Jury Européen du Vin. He is an internationally...

Posted on 2nd August 2021 by Paolo Baracchino

Man and Food

The value of food what food are you?

Some food is good for our health, and some harmful to us. The production of healthy food decreases and almost eliminates the impact on available resources and eliminates most of...

Posted on 2nd August 2021 by Andrea Battiata

Food and Society

The Paris of existentialists at the table: celebrating the heart with melancholy

We have to decide to live. On October 28, 1945, Paris encounters his beloved and discussed maitre à penser, who would inflame the intellectual discussions between the post-war...

Posted on 2nd August 2021 by Franco Banchi

Food and History

The Boscoreale Treasure

In Paris, in some cases of the Louvre Museum, we can admire an extraordinary treasure, a rich and refined table service made up of 109 pieces in worked and embossed silver, an...

Posted on 2nd August 2021 by Anna Cafissi

Food and Art

From Leonardo da Vinci to Maestro Martino de Rossi and Platina: at the origins of Italian cuisine history.

In the “Regimen Sanitatis” of the Codex Atlanticus (F 213v), Leonardo da Vinci registers the hygienic precepts and advice for healthy living, followed by the rules of...

Posted on 2nd August 2021 by Nicoletta Arbusti

Food and History

War cuisine: food in Italy during the world wars

The twentieth-century wars witnessed a series of crucial revolutions in the field of food organization, both military and civil, which, at the same time, much involved the...

Posted on 2nd August 2021 by Ilaria Persello

Food and innovation

Edmund Mach Foundation in San Michele all’Adige (TN)

Discovering the educational and training activities of the Edmund Mach Foundation in San Michele all’Adige (TN) Excellence in the agricultural, food and environmental sectors. The...

Posted on 2nd August 2021 by Nicoletta Arbusti

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Editorial

Preface 2023


Nicoletta Arbusti
Franco Banchi
Preface 2023
Posted on 30th January 2023 by Nicoletta Arbusti
  • Italian
  • English

Preface – magazine 2023

A contemporary magazine feeds upon dynamism and vigour. It instantly perceives the inputs deriving from the readers and evolves, offering its best at all times. Thus, absolute readiness to live virtuous metamorphoses.

This is our case. We have become a quarterly magazine. That allows us to promote two needs, which on a journalistic side, always walk together. On the one hand, the cyclic nature of time shifts, the feeling of the changing seasons, and the arrival of new and qualified collaborators. On the other, the necessity to employ, at one’s best, a time frame that requires in-depth analysis to seep intensively and extensively into all the questions tackled.

The three-month frequency seems the optimal commitment for such intersecting urgencies.

That way, the editorial work – which, for us, is the compass of our job – can benefit from a longer span without losing the tension of being constantly on the current events.

From the start, we have not chosen the most used trail that considers food a world to burn at once, priding the trends of the moment. Our route refers to the real universe of food made of culture, history, human quality and excellence.

We will not ditch our main route. Instead, the quarterly basis will help us reach our scopes more smoothly. We profoundly feel that many connected moments create the universe of food: the production, at source, as an affirmation of identity; the art of the preparation; the philosophy and the taste responsible for consumption. We want to add a final qualifying element: the untamed desire to express and share the genuine pleasure of experiencing food as history and as a daily adventure.

 

Franco Banchi, Director

Nicoletta Arbusti, Editor

Nicoletta Arbusti
@narbusti
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